Instructions: In a shallow dish, mix together all the ingredients for the amrinade and stir in the turkey stirfry. Cover and palce in the refrigerator for approximately one hour.

Heat the oil in a wok or large frying pan or skillet. Add the turkey stirfry and cook for 5 minutes, stirring occassionally. Add the salad onions, bean sprouts, water chestnuts, red pepper and any remaining marinade and continue cooking for a further 4-5 minutes.

Blend the cornstarch with the water and add to the stirfry mixture.

Cook for one minute, stirring continually, until thickened and clear.

Serve immediately, with boiled rice.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.